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Drinks and Coctails Recipes

  Added: Apr 11, 2006  •  Visited (2367)  •  Print version Print this recipe (78)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Cocoa-Flavored Brown-Sugar Candy
(Koomborstplaat)
What You Need:
  • 2 ounces shelled hazelnuts or walnuts
  • 3 tablespoons butter, softened
  • ˝ cup light cream
  • cups superfine sugar
  • 1 cup dark-brown sugar
  • 2 tablespoons unsweetened cocoa, preferably imported Dutch cocoa

  • How To Cook:
    1. Preheat the oven to 350. Drop the nuts into enough boiling water to cover them completely and boil briskly for 2 minutes. Drain the nuts in a sieve, and with a small, sharp knife peel them while they are still hot.

    2. Spread the blanched nuts in a shallow baking dish and, turning them occasionally, toast them in the middle of the oven for about 5 minutes, or until they are delicately browned. Chop the hazelnuts or walnuts coarsely and set them aside.

    3. With a pastry brush, spread 2 tablespoons of the softened butter evenly over the bottom and sides of a false-bottomed cake pan 8 inches in diameter and at least 2 inches deep.

    4. In a heavy enameled or stainless-steel saucepan, heat the cream and the remaining tablespoon of butter over moderate heat until the butter is dissolved and small bubbles appear around the edge of the pan.

    5. Reduce the heat to low and, stirring constantly, gradually add the superfine sugar, brown sugar, and cocoa.

    6. Continue to stir until the sugar and cocoa dissolve completely, then raise the heat to moderately low and cook undisturbed for about 15 minutes, or until the syrup reaches a temperature of 300 on a candy thermometer.

    7. If you do not have a thermometer, drop a little of the syrup into a cup of ice water; when it reaches the proper temperature-or hard-crack stage it should immediately form hard, brittle threads.

    8. Immediately remove the syrup from the heat, stir in the reserved nuts and pour the mixture into the buttered pan, smoothing it evenly with a spatula.

    9. Set aside at room temperature for about 1 hour, or until the candy is firm. To remove the roombolstplaat from the pan, set the pan on a large jar or coffee can and slip down the outside rim.

    10. Run a long metal spatula under the bottom of the candy to loosen it,then slide it out onto a plate.

    11. The candy is never cut, but is broken with the hands into irregularly shaped pieces. Although best if eaten the same day, the candy may be stored in airtight containers for 2 to 3 days.
     
    Serving Size: about 1˝ pounds
     This recipe is also available in:
    Cuisine » Europe » Netherlands
    Main Ingredient » Nuts » Hazelnut
    Main Ingredient » Nuts » Walnut
    Main Ingredient » Nuts » Cocoa
    Dish » Candy

     





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